Articles with public access mandates - Shaojin WangLearn more
Not available anywhere: 80
3D food printing: Main components selection by considering rheological properties
H Jiang, L Zheng, Y Zou, Z Tong, S Han, S Wang
Critical reviews in food science and nutrition 59 (14), 2335-2347, 2019
Mandates: National Natural Science Foundation of China
Effect of radio frequency treatment on functional, structural and thermal behaviors of protein isolates in rice bran
B Ling, S Ouyang, S Wang
Food Chemistry 289, 537-544, 2019
Mandates: National Natural Science Foundation of China
Computer simulation for improving radio frequency (RF) heating uniformity of food products: A review
Z Huang, F Marra, J Subbiah, S Wang
Critical Reviews in Food Science and Nutrition 58 (6), 1033-1057, 2018
Mandates: National Natural Science Foundation of China
Radio-frequency treatment for stabilization of wheat germ: Storage stability and physicochemical properties
B Ling, S Ouyang, S Wang
Innovative Food Science & Emerging Technologies 52, 158-165, 2019
Mandates: National Natural Science Foundation of China
Gel properties of grass carp myofibrillar protein modified by low-frequency magnetic field during two-stage water bath heating
L Wang, M Xia, Y Zhou, X Wang, J Ma, G Xiong, L Wang, S Wang, W Sun
Food Hydrocolloids 107, 105920, 2020
Mandates: National Natural Science Foundation of China
Radio frequency assisted extraction of pectin from apple pomace: Process optimization and comparison with microwave and conventional methods
J Zheng, H Li, D Wang, R Li, S Wang, B Ling
Food Hydrocolloids 121, 107031, 2021
Mandates: National Natural Science Foundation of China
Dielectric properties of pistachio kernels as influenced by frequency, temperature, moisture and salt content
B Ling, S WANG
2017 ASABE Annual International Meeting, 1, 2017
Mandates: National Natural Science Foundation of China
Radio-frequency treatment for stabilization of wheat germ: Dielectric properties and heating uniformity
B Ling, JG Lyng, S Wang
Innovative Food Science & Emerging Technologies 48, 66-74, 2018
Mandates: National Natural Science Foundation of China
Pilot-scale radio frequency drying of macadamia nuts: heating and drying uniformity
Y Wang, L Zhang, M Gao, J Tang, S Wang
Drying Technology 32 (9), 1052-1059, 2014
Mandates: National Natural Science Foundation of China
Radio frequency heating improves water retention of pork myofibrillar protein gel: An analysis from water distribution and structure
X Wang, L Wang, K Yang, D Wu, J Ma, S Wang, Y Zhang, W Sun
Food Chemistry 350, 129265, 2021
Mandates: National Natural Science Foundation of China
A comprehensive review on recent developments of radio frequency treatment for pasteurizing agricultural products
L Zhang, R Lan, B Zhang, F Erdogdu, S Wang
Critical Reviews in Food Science and Nutrition 61 (3), 380-394, 2021
Mandates: National Natural Science Foundation of China
Thermal inactivation of fungi in chestnuts by hot air assisted radio frequency treatments
L Hou, X Kou, R Li, S Wang
Food Control 93, 297-304, 2018
Mandates: National Natural Science Foundation of China
Modeling radio frequency heating of granular foods: Individual particle vs. effective property approach
Z Huang, AK Datta, S Wang
Journal of Food Engineering 234, 24-40, 2018
Mandates: National Natural Science Foundation of China
Effect of water activity and heating rate on Staphylococcus aureus heat resistance in walnut shells
L Zhang, X Kou, S Zhang, T Cheng, S Wang
International journal of food microbiology 266, 282-288, 2018
Mandates: National Natural Science Foundation of China
Radio frequency pasteurization and disinfestation techniques applied on low-moisture foods
H Jiang, Y Gu, M Gou, T Xia, S Wang
Critical Reviews in Food Science and Nutrition 60 (9), 1417-1430, 2020
Mandates: National Natural Science Foundation of China
Developing and validating radio frequency pasteurisation processes for almond kernels
R Li, X Kou, L Hou, B Ling, S Wang
Biosystems Engineering 169, 217-225, 2018
Mandates: National Natural Science Foundation of China
Effects of radio frequency heating on water distribution and structural properties of grass carp myofibrillar protein gel
L Wang, X Wang, J Ma, K Yang, X Feng, X You, S Wang, Y Zhang, ...
Food chemistry 343, 128557, 2021
Mandates: National Natural Science Foundation of China
Dielectric properties, heating rate, and heating uniformity of wheat flour with added bran associated with radio frequency treatments
B Lin, S Wang
Innovative Food Science & Emerging Technologies 60, 102290, 2020
Mandates: National Natural Science Foundation of China
Effects of various radio frequencies on combined drying and disinfestation treatments for in-shell walnuts
Y Mao, P Wang, Y Wu, L Hou, S Wang
Lwt 144, 111246, 2021
Mandates: National Natural Science Foundation of China
Effects of water activity, temperature and particle size on thermal inactivation of Escherichia coli ATCC 25922 in red pepper powder
B Zhang, L Zhang, T Cheng, X Guan, S Wang
Food Control 107, 106817, 2020
Mandates: National Natural Science Foundation of China
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